Shelly's Recipe

BAKED STUFFED SWEET POTATOES WITH MINI MARSHMALLOWS

Category: Sweet Potatoes

1 c. chopped pecans
6 large sweet potatoes, scrubbed
3 Tbsp. unsalted butter, softened
1/3 c. + 1 Tbsp. packed light brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/8 tsp. salt
Additional 3 Tbsp. unsalted butter, softened
3 Tbsp. flour
1 c. miniature marshmallows

Preheat your oven to 350 degrees.

Spread the chopped pecans out evenly on a small baking sheet and bake for 5-7 minutes or until lightly toasted & fragrant. Remove from the oven and set aside to cool.

Increase your oven temperature to 400 degrees. Using a fork, prick the sweet potatoes 6-8 times in each. Place them on a foil lined baking sheet and bake for 45 minutes or until a knife inserted in the middle goes in easily. Remove potatoes from the oven and allow to rest until cool enough to handle. Then cut potatoes in half lengthwise. Push ends together towards the middle so that potatoes open up. Scoop out the flesh and place in a mixing bowl reserving the skins. Mash flesh and set aside.

Make the topping. In a medium bowl, combine 3 tablespoon of the butter with the brown sugar until crumbly. Add the next 3 ingredients along with half of the toasted pecans. Fold half of this topping mixture into the mashed sweet potatoes until evenly combined and divide among the potato skins.

To the remaining half of the topping mixture, mix in the additional 3 tbsp of butter with the flour until crumble. Sprinkle tops of potatoes with mixture finishing with the marshmallows. Return to the 400 degree oven and bake for another 8-10 minutes or until the marshmallow topping is golden brown. Serve hot. Serves serving 6-12